- 20
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Ingredients
- 2 packages gingerbread mix - (14 oz)
- 1 package cook-and-serve vanilla pudding mix - (5.1 oz)
- 1 can pumpkin pie filling - (30 oz)
- 1/2 cup brown sugar - (packed)
- 1/3 teaspoon ground cardamom or cinnamon
- 1 container frozen whipped topping - (12 oz)
- 1/2 cup gingersnaps (optional)
Preparation
Step 1
Bake the gingerbread according to the package directions; cool completely.
Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping.
Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
This recipe yields 20 servings.
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